Stewed hare
Description
The recipe won't take much time. To make the hare meat tender, marinate it first, then stuff it with pork fat. Sour cream makes the hare meat very tender. Preparation: Cut the hare into pieces, remove the membranes, and wash the meat. Place the hare in a bowl and cover with cold water mixed with vinegar. Marinate for 2–3 hours. Then place the hare in a baking dish or skillet, season with salt, sprinkle with chopped onion, and drizzle with oil. Roast in the oven until golden brown, basting occasionally with the juices from the pan. Let the hare cool slightly, then cut into serving pieces. To prepare the sour cream sauce, fry flour with butter, then dilute with broth or water. In a saucepan, mix sour cream with the cooking juices from the roasted hare. Season with salt and bring to a boil. Add the flour mixture and cook, stirring constantly, for 3–5 minutes. Remove from heat and strain the sauce. Stuff the hare with thin strips of pork fat. Place the hare in a saucepan, add the sour cream sauce. Cover the pan and simmer in the oven for 25–30 minutes. Sprinkle with chopped fresh herbs and serve hot with the sour cream sauce.